Honey Roasted Carrots & Parsnips – Glazed Veg | Hurry The Food Up

Honey Roasted Carrots & Parsnips – Glazed Vegetables

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Honey Roasted Carrots & Parsnips are served on the plate on the white table #carrots #honey | hurrythefoodup.com

With winter comes the season of all things roasted, including these delicious honey roasted carrots and parsnips.

Roast vegetables are a staple of winter-time veggie cuisine, so roast dinners should be perfect for vegetarians.

Unfortunately, most of the time the only veg-friendly parts of a roast dinner are the sides, and that’s especially disappointing if the sides are boring.

If you’re looking for honey roasted parsnips and carrots to pair with an awesome veggie main course like our Vegetarian Wellington, you’re in the right place.

Whether you’re more partial to roasted carrots, roasted parsnips or honey roasted vegetables in general, this recipe is sure to please.

You could also throw in any extra vegetables you have laying around.

If you’re looking at this roasted carrots and parsnips with honey recipe as a side dish for your Christmas dinner, you can find more options in our compilation of Vegan Christmas Dinner Recipes!

The ingredients are on the table - parsnips, carrots, pomegranate, feta, honey and pecans #rosemary #salt | hurrythefoodup.com
All the ingredients are placed on a baking tray #parsnips #feta | hurrythefoodup.com

Passion for Pomegranate

You might think that pomegranates are a minor element to this recipe, and since it’s a honey roasted carrots and parsnips recipe, you would be right.

But the sweetness of the pomegranate also adds a delightful crunch and offsets the feta cheese.

It is the perfect addition to this dish and better yet pomegranates have important health benefits!

Pomegranates are packed with antioxidants which reduce inflammation, help to prevent cell damage and certain diseases. They’re also a good source of Vitamins C, E, and K, potassium and folate.

That’s a pretty good addition to your honey roasted vegetables, which already rock!

The dish is ready on the plate on the white table #pecans #rosemary | hurrythefoodup.com

Put the roast in honey roasted carrots and parsnips

Roasting carrots and parsnips with honey isn’t too tough, since it’s a lot like making any other oven roasted vegetables. That being said, we want to make this is as easy for you as it can be.

The key difference in making here is the way you cut your vegetables.

How to cut your roasted vegetables

If you slice the carrots and parsnips into longer slices, they will take longer in the oven. We suggest staying on the longer end of the recommended time in the oven.

If you cut them into shorter or thinner slices, they will take less time to cook. The same goes for roasted baby carrots. We suggest checking on them a little sooner than the required 20 minutes.

As long as you get the timing right, and your carrots and parsnips are well coated in honey, it should all go smoothly. Check out the best way to roast your vegetables.

Once your carrots and parsnips are roasted, make sure you add those toppings!

Normally, we’re pretty easy going about the final touches of our dishes, since this blog is about EASY vegetarian and vegan food.

But these roasted carrots and parsnips are just so much better when you include the pecans, rosemary, pomegranate, and feta. (Plus it makes it look way fancier!)

So if you want these honey glazed carrots and parsnips to win over roast dinner fans (veggie or not), make sure you include all the toppings!

The meal is baked and ready for munching #pepper #pomegranate | hurrythefoodup.com
Honey Roasted Carrots & Parsnips are served on the plate on the white table #carrots #honey | hurrythefoodup.com
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5 from 4 votes

Honey Roast Carrots & Parsnips with Feta and Pomegranate

These honey roasted carrots and parsnips will impress at your next potluck or roast dinner: the ultimate nutrient-packed winter side dish.
Course Mains, Side
Time 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2
Calories 527kcal

Ingredients

  • 3 parsnips
  • 3 carrots
  • 1 pomegranate (or use pre-frozen seeds)
  • 2 oz feta (or similar, 2oz = 50g)
  • 1.5 tbsp honey
  • cup pecans, chopped
  • 3 sprigs of rosemary
  • Seasoning – pinch of salt, pepper and paprika

Instructions 

  • Pre-heat oven at 180 degrees.
  • Slice the vegetables lengthways into halves, or quarters, depending on the size.
  • Place each sliced vegetable on a baking tray and season with salt, pepper and paprika.
  • Drizzle over the honey and chopped pecans, along with a few sprigs of rosemary.
  • Bake for 15 – 20 minutes, until the vegetables are soft and the honey has slightly caramelised.
  • Once baked, crumble the feta and pomegranate seeds over the roasted vegetables to serve.

Notes

Need more recipes? Check out these:
A different spin on Honey Roasted Carrots
Better than you remember Roasted Brussel Sprouts
Oven Roasted Sweet Potato Bake
Cheesy and tasty Roasted Broccoli and Cauliflower
Tasty but still healthy Feta and Veggie Bake
Refreshing Carrot and Apple Salad
The Ultimate side Mashed Sweet Potatoes
Warm and Cozy Pumpkin and Carrot Soup

Nutrition

Nutrition Facts
Honey Roast Carrots & Parsnips with Feta and Pomegranate
Amount per Serving
Calories
527
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
5
g
31
%
Cholesterol
 
25
mg
8
%
Sodium
 
408
mg
18
%
Potassium
 
1542
mg
44
%
Carbohydrates
 
93
g
31
%
Fiber
 
21
g
88
%
Sugar
 
49
g
54
%
Protein
 
11
g
22
%
Vitamin A
 
15406
IU
308
%
Vitamin C
 
59
mg
72
%
Calcium
 
275
mg
28
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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About Dave

From the UK to Germany with many stops along the way. Food without meat is the best type of food. And I plan to share it!

This article has been medically reviewed by James Bell

Healthy, nutritious and absurdly tasty food? That’s what I’m all about. I love recipes which are full of flavour but are good for you too. My job in family medicine led me to become a nutrition professional as well, with an aim to get people healthier just by the food they eat.

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